Sunday, September 28, 2008

Creamed Hearts Of Palm Soup - {sopa De Creme De Palmito}

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Title: Creamed Hearts Of Palm Soup - {sopa De Creme De Palmito}
Categories: soups/stews
Yield: 6 servings

3 tb butter
1 c chopped yellow onions
1 ts minced garlic
1 cn hearts of palm - (16 oz);
-drained, chopped
1/2 c dry white wine
3 1/2 c chicken broth
3/4 c heavy cream
1/2 lb lump crabmeat; picked over
-for
shells and cartilage
Salt; to taste
Freshly-ground white pepper;
- to taste
2 tb chopped fresh parsley leaves

In a large pot, melt the butter over medium-high heat. Add the onions and
saute until tender, 3 to 4 minutes. Add the garlic and cook, stirring,
until fragrant, 30 seconds. Add the hearts of palm and stir to combine.
Add the wine and bring to a boil. Cook until reduced by 1/2, about 3
minutes. Add the broth, stir to combine, and bring to a boil. Reduce the
heat and simmer, stirring occasionally, until the vegetables are very
tender, 20 to 25 minutes.

Remove from the heat. Using an immersion blender or in batches in a food
processor, puree the soup. Return to medium heat and add the cream. Stir
in the crabmeat and cook until heated through, 3 to 5 minutes. Adjust the
seasoning with salt and white pepper, to taste.

Ladle into bowls or cups, garnish with the parsley and serve.

This recipe yields 4 to 6 servings.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1G03) - from the TV FOOD
NETWORK"
S(Formatted for MC8):
"04-02-2005 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 18g Fat (73.4%
calories from fat); 11g Protein; 4g Carbohydrate; trace Dietary Fiber; 86mg
Cholesterol; 628mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 3 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Emeril Lagasse

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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